This review discusses the use of polysaccharide-based edible coatings for fruit preservation, highlighting their potential as safe, sustainable alternatives to synthetic coatings. Fruits are highly susceptible to spoilage during storage and transportation, necessitating effective preservation methods. Edible coatings, derived from natural polysaccharides such as cellulose, pectin, starch, chitosan, carrageenan, and alginate, offer a versatile solution to prevent moisture, gas, and pathogen ingress, thereby extending fruit shelf life and maintaining quality. These coatings are applied to the fruit surface to form a protective barrier, reducing microbial growth and chemical degradation. Functional ingredients like polyphenols, natural antioxidants, and bio-nanomaterials can be incorporated into the coating to enhance its nutritional and functional properties. The review also examines various preservation techniques, including physical and chemical methods, and compares them with edible coatings. It highlights the advantages of polysaccharide-based coatings, such as their biodegradability, safety, and ability to reduce packaging waste. The review discusses different synthesis methods for edible coatings, including dipping, layer-by-layer, spraying, panning, and fluidized bed techniques. It also explores the properties of these coatings, such as barrier, optical, structural, thermal, antimicrobial, antioxidant, enzymatic browning, and adhesion characteristics. The review emphasizes the importance of these properties in ensuring the quality and safety of fruits during storage and transportation. Overall, polysaccharide-based edible coatings are a promising solution for sustainable fruit preservation, offering a safe and effective alternative to synthetic methods.This review discusses the use of polysaccharide-based edible coatings for fruit preservation, highlighting their potential as safe, sustainable alternatives to synthetic coatings. Fruits are highly susceptible to spoilage during storage and transportation, necessitating effective preservation methods. Edible coatings, derived from natural polysaccharides such as cellulose, pectin, starch, chitosan, carrageenan, and alginate, offer a versatile solution to prevent moisture, gas, and pathogen ingress, thereby extending fruit shelf life and maintaining quality. These coatings are applied to the fruit surface to form a protective barrier, reducing microbial growth and chemical degradation. Functional ingredients like polyphenols, natural antioxidants, and bio-nanomaterials can be incorporated into the coating to enhance its nutritional and functional properties. The review also examines various preservation techniques, including physical and chemical methods, and compares them with edible coatings. It highlights the advantages of polysaccharide-based coatings, such as their biodegradability, safety, and ability to reduce packaging waste. The review discusses different synthesis methods for edible coatings, including dipping, layer-by-layer, spraying, panning, and fluidized bed techniques. It also explores the properties of these coatings, such as barrier, optical, structural, thermal, antimicrobial, antioxidant, enzymatic browning, and adhesion characteristics. The review emphasizes the importance of these properties in ensuring the quality and safety of fruits during storage and transportation. Overall, polysaccharide-based edible coatings are a promising solution for sustainable fruit preservation, offering a safe and effective alternative to synthetic methods.